Shells Florentine

4 cups shredded mozzarella cheese
1 large carton ricotta cheese
2 pkgs frozen chopped spinach (squeeze well after heating)
2 tablespoons lemon juice
Spaghetti sauce (I use Classico pasta sauce, tomato & basil)
Shells (16 – 18 oz)

Mix together cheeses, spinach and lemon juice. Cover bottom of baking dishes with spaghetti sauce. Stuff cooked shells with mixture and place on top of sauce. Pour sauce (liberally) over shells. (You can cover and freeze for several months, or) Cover and bake at 350 degrees for about 30 minutes.

Makes a ton. I suggest cutting the recipe in half.

Source: Jen P

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